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View article: A yoghurt containing galactooligosaccharides and having low‐lactose level improves calcium absorption and retention during growth: experimental study
A yoghurt containing galactooligosaccharides and having low‐lactose level improves calcium absorption and retention during growth: experimental study Open
Summary Dairy products are essential to ensure calcium recommendations to achieve optimal peak bone mass and avoid bone loss. However, high prevalence of lactose malabsorption decreases milk‐derived foods consumption. The use of β‐galactos…
View article: Response surface methodology as a tool for modelling galacto-oligosaccharide production
Response surface methodology as a tool for modelling galacto-oligosaccharide production Open
The experiments reported in this research paper describe the effects of β-galactosidase enzyme dose and cheese whey amount, on the maximum concentration and yield of galacto-oligosaccahride (GOS) and reaction time. The experimental plan wa…
View article: Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties Open
BACKGROUND Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β ‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiot…